MEAT penyet sambal paste

Raw material / spice seasoning:

      600 grams of meat sengkel
      1 / 2 tablespoon coriander, ground coarse
      2 bay leaves
      1 stalk lemongrass, crushed
      2 cm ginger, crushed
      2 cm galangal, crushed
      1 200 ml coconut milk from half coconut
      oil for frying
      Spices:
      2 cloves garlic
      6 red onions
      1 / 4 teaspoon cumin
      1 / 4 teaspoon pepper
      4 slices lime leaves, leaves discarded bone
      1 teaspoon salt
      3 teaspoons brown sugar
      Material sauce:
      2 cloves garlic, fried
      3 pieces of red chili sauce
      5 pieces of curly red chili, fried
      50 grams fried peanuts
      1 tablespoon shrimp paste
      1 1 / 2 teaspoon lemon water
      1 / 2 teaspoon salt
      1 / 2 teaspoon brown sugar
      75 ml hot water
      Supplementary materials:
      2 pieces of cucumber
      18 stems basil
      2 tomatoes, chopped
      9 pieces of leaf lettuce

Processing mode: 1. Boil meat in coconut milk with coriander, bay leaves, lemongrass, ginger, galangal, and spices until medium rare. Lift and chopped fiber direction. 2. Put back into the stew seasoning. Boil again until cooked. Lift. 3. Fry in preheated oil over medium heat until browned. Remove and drain. 4. Sambal: ulek sauce ingredients until smooth. 5. Place chops on top of sauce. Penyet-penyet (press-press) until the sauce wrapped. 6. Serve with supplementary material.
Serves 8

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COOK MEAT cayenne pepper

Raw material / spice seasoning:

       400 grams of beef
       1 tomato red
       6 whole red chillies
       3 pieces of curly green chilli, roughly chopped
       3 stalks lemongrass, crushed, sliced ​​diagonal
       2 pieces of orange leaves, leaves discarded tulannya
       1 teaspoon salt
       3 / 4 teaspoon sugar
       500 ml water
       2 tablespoons cooking oil
       Spices:
       5 red onions
       2 cloves garlic
       2 eggs pecans, roasted
       1 cm ginger


Processing mode:
1. Heat oil. Saute spices, lemongrass, and lime leaves until fragrant. Enter the tomatoes, chillies, and green peppers. Mix well.
2. Insert meat. Stir until it changes color. Add salt and sugar. Mix well.
3. Pour water gradually. Cook until cooked through and sauce thickens.

Serves 6

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ONION MEAT COOK

Raw material / spice seasoning:

       400 grams of meat has in, cut into 2x2x2 cm
       100 grams putren, halved length
       1 / 2 onion, sliced ​​long
       20 grains (70 grams) small whole onions
       2 pieces (175 grams) tomatoes, pour boiling water, remove seeds and skins, chopped
       2 tablespoons tomato sauce
       1 teaspoon salt
       1 / 2 teaspoon sugar
       1 teaspoon black peppercorns, crushed coarse
       800 ml water
       2 tablespoons margarine for sauteing


Processing mode:
1. Saute onion and shallots until fragrant. Insert meat. Stir until it changes color.
2. Add tomatoes. Stir until wilted. Put tomato sauce, salt, sugar, and black pepper. Mix well.
3. Pour a little water. Cook until meat is tender. Add putren. Cook until done.

Serves 6

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MEAT satay peanut sauce

Raw material / spice seasoning:

       400 grams beef, cut into 4x4 cm
       1 stalk lemongrass, take a white, crushed
       100 grams of peanut skins, fried, mashed
       3 / 4 teaspoon salt
       3 / 4 teaspoon brown sugar has
       1 / 2 teaspoon tamarind
       600 ml coconut milk from half coconut
       1 / 2 teaspoon lemon water
       2 tablespoons cooking oil
       Spices:
       6 red onions
       3 cloves garlic
       2 cm galangal
       4 pieces of red chili
       1 teaspoon coriander
       1 / 8 teaspoon cumin
       1 / 4 teaspoon pepper
       4 items pecans, toasted
       1 / 4 teaspoon shrimp paste


Processing mode:
1. Saute spices and lemongrass until fragrant. Add meat. Stir until it changes color.
2. Enter a smooth peanut, salt, brown sugar, and tamarind. Mix well.
3. Enter the coconut milk. Cook until the meat is cooked and absorbed. Toward removed, add the lemon water. Mix well.
4. Pin-prick with a skewer. Serve.


For the 6 pin

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PASSION CAKE

Use a banana to make a cake passion. Besides being easily mashed bananas have a stronger flavor.

Processing mode:

    1. Preheat oven to 190 degrees celsius. Sift flour, baking soda, baking powder, salt, and cinnamon. Add brown sugar and chopped almonds. Mix well.
    2. Add the eggs and bananas. Beat just until blended.
    3. Add carrots and oil. Mix well.
    4. Pour into loaf pan 24x10x7 cm dioles dialas margarine and paper. Oven 1 hour until cooked. Lift. Chill.
    5. Beat the topping ingredients until smooth. Rub into the cake. Cut into pieces and serve.


to 8 pieces

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MEAT seasoning POYAH

Raw materials / ingredients:

       500 grams of meat has in, cut into 1x7x5 cm
       1 stalk lemongrass, take a white, crushed
       2 pieces of cloves
       2 eggs cardamom
       2 cm cinnamon
       100 grams of coarse grated coconut, toasted, finely crushed
       1 teaspoon salt
       1 1 / 2 teaspoon sugar
       500 ml coconut milk from 1 coconut
       2 tablespoons cooking oil
       Spices:
       1 / 2 teaspoon nutmeg powder
       5 pieces of curly red chili
       3 large red chilies
       1 teaspoon coriander
       1 / 8 teaspoon cumin
       1 cm ginger
       1 / 2 teaspoon tamarind
       1 / 4 teaspoon pepper
       1 / 8 teaspoon aniseed
       1 cm galangal


Processing mode:
1. Saute spices, lemongrass, cloves, cardamom, and cinnamon until fragrant. Add pieces of meat. Stir until it changes color.
2. Enter roasted coconut, salt, and sugar. Mix well.
3. Pour the coconut milk. Cook until the meat is cooked and gravy thick.

Serves 8

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FUEL SUKIYAKI

Raw materials / ingredients:

       200 grams of beef sukiyaki
       Marinade ingredients (mix well):
       2 tablespoons soy sauce
       1 / 2 tablespoon granulated sugar
       2 cloves garlic, crushed
       1 1 / 2 teaspoon grated ginger
       2 teaspoons sesame oil
       2 teaspoons toasted sesame
       1 teaspoon soy sauce


Processing mode:
1.Rendam sukiyaki meat with marinade. Save at least 1 hour in refrigerator.
2.Tusuk-skewer on skewers.
3.Bakar while dioles remaining ingredients until cooked.


For 18 pin

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Mung Bean Pudding Recipe

Material:

     * 250 gr green beans, soaked overnight and steamed until tender
     * 1000 cc of thick coconut milk
     * 250 gr sugar
     * 150 cc egg-white
     * 2 packs for white
     * brown food coloring
     * salt to taste

Method:

     * Boil all happy except the green beans to boiling
     * Beat the egg whites until thickened
     * Enter the material that has been boiled into the beaten egg whites
     * Enter the green beans
     * Prepare the mold and then wet with water until evenly
     * Take some white dough and put into pan as the base material
     * Insert some new chocolate dough and white dough
     * Last insert the chocolate batter on top.
     * Chill in refrigerator
     * Serve after hardening.

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Recipes White Fruit Cake

Material:

     * 220 g butter
     * 300 g sugar
     * 4 egg yolks
     * 4 egg whites
     * 60 g mixed peel
     * 100 g currants
     * 150 g candied cherries
     * 300 g raisins
     * 180 g plain flour
     * 60 ml orange juice


Method:

     * Beat butter and sugar until smooth.
     * Add egg yolks, beat well.
     * Enter your fruits and orange juice and stir well.
     * Add flour and stir well.
     * Beat the egg whites until stiff.
     * Enter into the batter and stir well.
     * Pour into a baking dish, smooth.
     * Bake in the oven to 180 C for 30 minutes.
     * Remove and let cool.

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Avocado Pudding Recipe

Material:

     * 850 cc of cow's milk
     * 250 gr sugar
     * 2 packs for that (try the white)
     * 2 pcs avocado, take the meat course
     * 100 cc hot water
     * 1 SDK cocoa pasta

Method:

     * Roughly chop the avocado
     * Cook the sugar, in order for it to boil beef and sus
     * Remove and stir stirring constantly, add the chopped avocado and mix well
     * If you are a little cold, put the dough into the pasta mocca
     * Pour in a mold that has been moistened with water before.
     * Chill
     * If you have hardened, cut into pieces and serve

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Chocolate Caramel Cake Recipe

Chocolate Caramel Cake Recipe

Material 1:

     * 460 gr sugar
     * 100 gr water
     * 6 egg yolks
     * 6 egg whites item

material 2:

     * 140 gr flour
     * 60 g cocoa powder
     * 100 grams butter, melted

Custard:

     * 50 grams sugar
     * 6 egg yolks
     * 500 ml of liquid milk

Method:

     * Heat up to 300 gr sugar becomes caramel, pour water and stir until thick
     * Pour into a heat resistant bowl beroles butter

Custard:

     * Mix all ingredients and stir until sugar dissolves.
     * Pour into the caramel and then the team in the oven until cooked.

Cake:

     * Shake 100 gr granulated sugar and egg yolks until fluffy.
     * Beat the 60 grams of sugar and egg whites then mix well
     * Add two ingredients, mix well and pour onto the custard.
     * Bake in the fire on for 20 minutes.
     * Lift and then baked again under fire for 10 minutes.
     * Garnish with fresh fruit pieces.
     * Serve

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